Put the rice noodles into a bowl, cover them with boiling water and soak for 4 minutes.

Meanwhile, lightly spray a wok or large frying pan with low fat cooking spray and saute the shallots for about

3 minutes, until softened. Add the lemongrass, ginger, coconut milk, stock, curry paste and fish sauce or soy sauce. Heat until almost boiling.

Add the prawns to the wok or frying pan with the chopped coriander and cook gently for 2 minutes. Add the drained noodles and cook for a further 2 minutes, until they are heated through.

Serve the laksa in four warmed, shallow bowls, garnished with sliced chillies and coriander.